Giblet Soup
Ingredients
Directions
Prepare the giblets
Scald the giblets clean, then place them in cold water and bring to a boil.
Remove from heat, wash in several waters, and cut each gizzard into eight pieces.
Bone the head and pinions, crack the leg bone, and cut the neck into six to eight pieces.
Make the soup
Put all giblet pieces into a stewpan with stock and boil slowly until very tender.
Remove leg bones and any remaining pinion bones, leaving the feet with bones in.
Boil pearl barley until tender, then add to the soup.
Skim the soup of fat before serving and add salt if desired.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Giblets
- Provide the main meat and rich flavour that the soup is built around.
- Stock
- Forms the liquid base and carries the flavour of the giblets through the soup.
- Pearl barley
- Adds body and a chewy texture as its starch thickens the broth slightly.
The step that matters
Boil slowly until very tender. Gentle simmering breaks down the connective tissue in gizzards and necks, making them tender. A hard boil can toughen the meat and cloud the broth.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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